Matchstick Turnip Salad
Usually I use turnips in soups and stews, but they are wonderfully crisp and tangy in a salad.
Here, I highlight turnips solo; it is a terrific side with grilled meat, or as a balance to a heavy meal. We also like it as an Asian taco slaw, or piled onto a fish or chicken sandwich. If you wish to make this a more colorful dish, substitute with a variety of mixed root veggies (carrots, radishes, etc.).
1/2 lb. small turnips, scrubbed and cut into matchsticks (peel only if desired)
1 T. sesame oil
1 tsp. honey
Pinch of ground ginger
1 T. soy sauce
1 T. apple cider vinegar
Whisk dressing ingredients together and toss with turnips. Refrigerate and allow flavors to blend 2-3 hours before serving.
Recipe created or adapted by Liz Talley, Urban Graze
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